Hoisin Beef Noodle Bowl with Crunchy Veggies & Chopped Peanuts

fresh ingredients


  • 12 oz
    ground beef
  • 6 oz
    vermicelli noodles
  • 2 oz
  • 4 oz
    beef stock
  • 2 oz
  • 1 oz
    chili paste
  • 8 oz
    hoisin/liquid amino blend/rice vinegar blend
  • 2 oz
  • 4 oz
  • 2 oz
    green onion
  • 2 oz
    ginger/onion/garlic/sesame oil blend

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Medium pot filled with water

Box grater

Large frypan

Medium skillet 

Small pot with lid

cook along



Halve the cucumber lengthwise & thinly slice on an angle;

Shred the carrot;

Thinly slice the radish.

1Make Sauce Base

Add 1/2 hoisin blend & stock to a small pot & heat over medium high. Turn off heat once boiled, cover with lid, set aside. 

2Prepare Beef

Add ginger/garlic blend to skillet & heat over medium-high heat .Cook for minute until fragrant. Add the beef & cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Add remaining hoisin blend. Cook, stirring regularly, for 5-6 mins until reduced to a thick sauce.

3Make Noodles

Bring pot of water to a boil. Add noodles, turn off heat, & let soak for 6-7 minutes or until soft. Drain, rinse with warm water, & set aside.

4 Finish Prep

While the noodles are cooking, coarsely chop the peanuts & thinly slice green onion on an angle.

5To Serve

Divide the noodles, beef mixture, cucumber, carrot & radish among bowls. Scatter with the peanuts & green onion to serve.